Wakame

• Weight management
• Cardiovascular support
• Thyroid function
• Antioxidant protection

• Blood sugar regulation
• Digestive health
• Immune modulation
• Bone health
• Detoxification
• Skin health

Wakame (Undaria pinnatifida) exerts its biological effects through a diverse array of bioactive compounds, with fucoxanthin and fucoidan being two of its most significant active constituents. Fucoxanthin, a carotenoid that gives wakame its characteristic brown color, has demonstrated remarkable metabolic effects. Its primary mechanism for weight management involves the upregulation of uncoupling protein 1 (UCP1) expression in white adipose tissue, effectively inducing a process called ‘browning’ that increases energy expenditure and thermogenesis. This mechanism is relatively unique among natural compounds and has been confirmed in multiple animal studies.

Additionally, fucoxanthin has been shown to modulate the expression of lipid metabolism-related enzymes, including acetyl-CoA carboxylase, fatty acid synthase, and GLUT4, leading to reduced fat accumulation and improved glucose utilization. Fucoidan, a sulfated polysaccharide found abundantly in wakame, contributes significantly to its health benefits through multiple mechanisms. It has demonstrated potent immunomodulatory properties by enhancing natural killer (NK) cell activity, macrophage phagocytosis, and the production of cytokines that regulate immune responses. Research indicates that fucoidan can inhibit the adhesion and invasion of certain pathogens, potentially enhancing resistance to infections.

The cardiovascular benefits of wakame are multifaceted. Its alginate content, a soluble fiber, can bind to cholesterol in the digestive tract, potentially reducing its absorption. Fucoidan has demonstrated anticoagulant and antithrombotic properties through inhibition of thrombin and factor Xa, though with less potency than heparin. Additionally, certain peptides derived from wakame proteins have shown angiotensin-converting enzyme (ACE) inhibitory activity in laboratory studies, suggesting potential benefits for blood pressure regulation.

The mineral content of wakame, particularly potassium, contributes to its cardiovascular effects through supporting proper electrolyte balance and vascular function. The iodine content in wakame contributes to thyroid function, as it is an essential component of thyroid hormones thyroxine (T4) and triiodothyronine (T3), which regulate metabolism, growth, development, and numerous cellular functions throughout the body. Wakame contains significant amounts of iodine, typically 30-80 μg per gram of dried seaweed, making it a valuable source of this essential mineral, particularly for those with limited intake from other dietary sources. The antioxidant profile of wakame includes fucoxanthin, phlorotannins, and other polyphenols that neutralize free radicals and reactive oxygen species (ROS), protecting cells from oxidative damage.

Fucoxanthin in particular has demonstrated significant antioxidant activity through multiple mechanisms, including the activation of the Nrf2 pathway, which regulates the expression of antioxidant enzymes. The anti-inflammatory properties of wakame stem from multiple compounds, including fucoxanthin and fucoidan, which have been shown to inhibit pro-inflammatory cytokines and enzymes such as tumor necrosis factor-alpha (TNF-α), interleukin-1 beta (IL-1β), and cyclooxygenase-2 (COX-2). These effects may contribute to wakame’s potential benefits for conditions with inflammatory components. The blood sugar regulatory effects of wakame appear to be multifaceted.

Its fiber content slows glucose absorption, while fucoxanthin has been shown to improve insulin sensitivity and glucose uptake in adipose tissue through GLUT4 translocation. Additionally, fucoidan may inhibit alpha-glucosidase, an enzyme involved in carbohydrate digestion, potentially reducing post-meal blood glucose spikes. The digestive health benefits of wakame are largely attributed to its fiber content, including both soluble (alginates) and insoluble forms. These fibers promote regular bowel movements, feed beneficial gut bacteria, and may help regulate the gut microbiome composition.

Some research suggests that certain compounds in wakame may have prebiotic effects, selectively nourishing beneficial gut bacteria like Bifidobacteria and Lactobacilli. The detoxification support provided by wakame involves multiple mechanisms. Its alginates can bind to heavy metals and radioactive isotopes in the digestive tract, potentially reducing their absorption and facilitating their elimination. Additionally, fucoxanthin has been shown to upregulate detoxification enzymes in the liver, potentially enhancing the body’s natural detoxification pathways.

The optimal dosage of wakame varies based on the form and intended use. For dried wakame, typical dosages range from 3-10 grams (approximately 1-3 tablespoons when rehydrated) daily. For powdered wakame, dosages typically range from 1-5 grams (approximately ¼-1 teaspoon) daily. Capsule and tablet forms generally provide 500-1000mg per serving, with recommendations for 1-3 servings daily.

For fucoxanthin-standardized extracts, dosages typically range from 2-5mg of fucoxanthin daily. For fucoidan-standardized extracts, dosages typically range from 50-300mg of fucoidan daily. These dosages are based primarily on traditional usage patterns, preliminary clinical studies, and animal research rather than comprehensive human clinical trials.

The bioavailability of nutrients in wakame varies significantly by compound type. Fucoxanthin, one of wakame’s most valuable bioactive compounds, has relatively low bioavailability in its natural form, with absorption rates estimated at 5-20%. However, research indicates that the presence of dietary fat significantly enhances fucoxanthin absorption, potentially increasing bioavailability by 2-3 times. Once absorbed, fucoxanthin is converted to fucoxanthinol in the intestine, which is the primary active metabolite in the body.

Fucoidan, a sulfated polysaccharide, has limited direct absorption (estimated at 3-10%) due to its high molecular weight. However, it exerts many of its effects within the digestive tract without requiring systemic absorption. Some smaller fucoidan fragments may be absorbed and reach systemic circulation. Minerals in wakame generally have moderate bioavailability.

Iodine has excellent bioavailability, with absorption rates typically between 80-95%. Calcium bioavailability is estimated at 20-30%, comparable to many plant sources. Iron absorption is relatively low (5-10%) due to the presence of certain binding compounds. The fiber components in wakame, particularly alginates, are not absorbed but exert their effects in the digestive tract, where they can bind to various substances and influence gut microbiota.

Consuming with dietary fat significantly improves fucoxanthin absorption, with olive oil, coconut oil, or other healthy fats being good options, Fermentation processes can break down cell walls and enhance bioavailability of various compounds, Enzymatically treated wakame products may offer enhanced bioavailability of certain compounds, Consuming with vitamin C-rich foods may improve iron absorption from wakame, Micronized powder forms provide increased surface area for improved absorption, Liposomal formulations can significantly improve fucoxanthin bioavailability, Consuming with acidic foods or beverages may enhance mineral absorption through improved solubility, Alcohol extracts (tinctures) may improve the extraction and absorption of certain compounds, Cooking or heat treatment can break down cell walls and increase nutrient accessibility, though it may degrade some heat-sensitive compounds, Standardized extracts focusing on specific compounds like fucoxanthin or fucoidan often have enhanced bioavailability compared to whole wakame

For general health benefits, wakame can be consumed at any time of day, though consistent timing helps establish regular patterns of use. For weight management purposes, taking wakame 15-30 minutes before meals may help enhance satiety and reduce overall caloric intake. However, for fucoxanthin absorption specifically, consumption with meals containing some fat is optimal. When using wakame primarily for its fucoxanthin content, consuming it with breakfast or lunch may be more beneficial than evening consumption, as some research suggests that the metabolic effects of fucoxanthin may be more pronounced during active periods.

For cardiovascular support, consistent daily consumption is more important than specific timing, as the benefits accumulate over time rather than occurring acutely. For thyroid support, morning consumption may be optimal as this aligns with the body’s natural peak in thyroid hormone production. For blood sugar regulation, consuming wakame with carbohydrate-containing meals provides the most significant benefits, as its fiber and bioactive compounds can help moderate glucose absorption. If using multiple supplements, separating wakame from iron supplements and calcium supplements by at least 2 hours may reduce potential competition for absorption.

For individuals with thyroid conditions who are on thyroid medication, wakame supplements should be taken at least 4 hours apart from thyroid medications to prevent potential interference with absorption. When using wakame for digestive health, consuming it 15-30 minutes before meals allows its mucilaginous compounds to form a protective coating in the digestive tract. For those new to seaweed consumption, starting with smaller amounts (1-2 grams) and gradually increasing can help minimize potential digestive adjustment symptoms like bloating or gas. Wakame can be incorporated into various meals throughout the day – added to breakfast miso soup, lunch salads, or dinner stir-fries – providing a convenient way to distribute its nutrients throughout the day.

• Mild digestive discomfort (bloating, gas) in some individuals when first introducing or with high doses
• Potential allergic reactions in sensitive individuals (rare, but more common in those with shellfish or iodine allergies)
• Temporary increase in bowel movement frequency due to fiber content
• Mild thyroid stimulation due to iodine content (generally beneficial but may be problematic for certain conditions)
• Temporary metallic taste reported by some users
• Increased thirst due to mineral content
• Potential for mild headache during initial use (rare)

• Individuals with hyperthyroidism or Graves’ disease should avoid wakame due to iodine content
• Those with autoimmune thyroid conditions (including Hashimoto’s thyroiditis) should use only under medical supervision
• Individuals with known allergy or hypersensitivity to brown seaweeds
• Those with bleeding disorders should use caution due to potential mild anticoagulant effects of fucoidan
• Individuals scheduled for surgery within 2 weeks (due to potential anticoagulant effects)
• Individuals scheduled for radioactive iodine treatment or thyroid scanning
• Those with certain types of kidney stones may need to limit consumption due to oxalate content

• Thyroid medications (levothyroxine, etc.) – wakame’s iodine content may interfere with dosage requirements
• Anti-thyroid medications (methimazole, propylthiouracil) – wakame may counteract their effects
• Blood thinners/anticoagulants – potential additive effect increasing bleeding risk due to fucoidan content
• Diabetes medications – potential additive effect on blood sugar levels requiring monitoring
• Blood pressure medications – potential additive effect requiring monitoring
• Iron supplements – taking simultaneously may reduce absorption of both
• Certain antibiotics – minerals in wakame may reduce absorption if taken simultaneously
• Lithium – potential for increased risk of hypothyroidism when combined with iodine-containing supplements

No established toxic upper limit has been determined specifically for wakame. The primary safety concern with wakame supplements is their iodine content, which can vary significantly based on harvesting location and processing methods. Wakame typically contains 30-80 μg of iodine per gram of dried seaweed. The Tolerable Upper Intake Level (UL) for iodine is 1,100 μg per day for adults.

Depending on the specific wakame product, this upper limit could be reached with approximately 15-35 grams of dried wakame, highlighting the importance of knowing the iodine content of the specific product being used. For most individuals, practical upper limits based on clinical experience suggest that doses up to 10-15 grams of dried wakame or 5-7 grams of powder daily are generally well-tolerated with minimal risk of adverse effects. The primary limiting factors are typically digestive tolerance and potential thyroid effects rather than direct toxicity concerns. For fucoxanthin-standardized extracts, doses up to 10mg daily have been used in preliminary human studies without significant adverse effects.

For fucoidan-standardized extracts, doses up to 300mg daily have been used in preliminary human studies without significant adverse effects. Beyond iodine considerations, wakame may contain varying levels of heavy metals, particularly arsenic, which can accumulate in some seaweeds. Quality wakame supplements should be tested for arsenic (particularly inorganic arsenic), lead, cadmium, and mercury, with results ideally available upon request. Starting with lower doses (2-3 grams of dried wakame or 1 gram of powder daily) and gradually increasing while monitoring for adverse effects is recommended, particularly for those with any history of thyroid issues.

Wakame (Undaria pinnatifida) is generally recognized as safe (GRAS) in the United States when used as a food ingredient. It has a long history of safe consumption, particularly in Asian cuisines, which contributes to its favorable regulatory status. As a dietary supplement, wakame is regulated under the Dietary Supplement Health and Education Act (DSHEA) of 1994. Manufacturers are not permitted to make specific disease treatment claims but can make structure/function claims (e.g., ‘supports weight management’ or ‘provides essential minerals’) with appropriate disclaimers.

The FDA does not review or approve dietary supplements before they are marketed, placing the responsibility on manufacturers to ensure safety and accurate labeling. Fucoxanthin extracts derived from wakame are also regulated as dietary supplement ingredients, though they have not received specific FDA approval or GRAS status as isolated compounds.

Japan: In Japan, wakame has special status as a traditional food with centuries of documented safe use. The Ministry of Health, Labour and Welfare recognizes it primarily as a food rather than a supplement. Japan has established specific quality standards for wakame, particularly for culinary use. These standards address aspects such as color, texture, flavor, and microbial safety. Wakame extracts, particularly those standardized for fucoxanthin or fucoidan, may be regulated as Foods for Specified Health Uses (FOSHU) when formulated into products with sufficient supporting evidence for specific health claims.

Eu: In the European Union, wakame is recognized as a traditional food ingredient with a long history of consumption. It is permitted in food supplements under Directive 2002/46/EC. The European Food Safety Authority (EFSA) has not issued specific opinions on wakame, but it falls under general regulations for seaweeds as food. Health claims are strictly regulated under Regulation (EC) No 1924/2006, and currently, no specific authorized health claims exist for wakame, though generic claims related to its nutrient content may apply to products with sufficient levels of those nutrients. It’s worth noting that as Undaria pinnatifida is considered an invasive species in some European waters, there may be ecological considerations regarding its harvesting and cultivation in certain regions.

South Korea: In South Korea, wakame (known as ‘miyeok’) has special status as a traditional food with centuries of documented safe use. The Ministry of Food and Drug Safety (MFDS) recognizes it primarily as a food rather than a supplement. Like Japan, South Korea has established specific quality standards for wakame used in traditional cuisine.

China: China’s National Medical Products Administration (NMPA) and State Administration for Market Regulation (SAMR) regulate wakame primarily as a food ingredient. It has a long history of use in Chinese cuisine, particularly in coastal regions, which contributes to its favorable regulatory status.

Australia: The Therapeutic Goods Administration (TGA) regulates wakame products as listed complementary medicines when marketed as supplements. Wakame is included in the Permissible Ingredients Determination and can be used in listed medicines. Products must be manufactured according to Good Manufacturing Practice (GMP) standards. As Undaria pinnatifida is considered an invasive species in some Australian waters, there may be ecological considerations regarding its harvesting and cultivation.

Canada: Health Canada recognizes wakame as both a food and a Natural Health Product (NHP) ingredient. It is listed in the Natural Health Products Ingredients Database with approved uses as a source of nutrients including iodine, minerals, and fucoxanthin. Products containing wakame as a supplement must have a Natural Product Number (NPN) to be legally sold in Canada.

New Zealand: The New Zealand Medicines and Medical Devices Safety Authority (Medsafe) regulates wakame similarly to Australia. As Undaria pinnatifida is considered an invasive species in New Zealand waters, there are specific regulations regarding its harvesting and cultivation.

Medium compared to most dietary supplements, though prices vary significantly based on form and processing

Typical retail pricing for dried culinary wakame ranges from $15-30 per pound (454g), which translates to approximately $0.10-0.20 per gram or $0.30-0.60 per typical 3g serving. Powdered wakame generally costs $15-30 for 4-8 oz (113-227g), translating to approximately $0.30-0.60 per teaspoon (4g) serving. Capsules and tablets typically cost $15-25 for 60-120 capsules (usually 500-1000mg each), equating to approximately $0.25-0.50 per daily serving. Fucoxanthin-standardized extracts command premium prices, typically $25-50 for a month’s supply providing 2-5mg of fucoxanthin daily.

Fucoidan-standardized extracts are similarly priced at the higher end, typically $30-60 for a month’s supply providing 100-300mg of fucoidan daily. Certified organic or premium Japanese products typically command prices 30-50% higher than conventional alternatives.

Wakame represents good value as a nutritional supplement, particularly when its unique bioactive compounds and comprehensive nutrient profile are considered. When compared to isolated fucoxanthin supplements, whole wakame offers moderate value. While more expensive per milligram of fucoxanthin than standardized extracts, it provides a natural matrix of complementary nutrients and compounds that may enhance overall efficacy. For weight management applications specifically, fucoxanthin-standardized extracts may offer better value than whole wakame due to their concentrated nature, though research on optimal dosing is still evolving.

The value proposition is strongest for individuals who: 1) Prefer whole food sources of nutrients over isolated compounds; 2) Are seeking both fucoxanthin/fucoidan and other nutrients from a single source; 3) Appreciate the versatility of wakame for both supplemental and culinary applications; 4) Value the comprehensive approach of traditional foods with long histories of use. For cardiovascular support, wakame offers good value compared to many specialized cardiovascular supplements, providing multiple beneficial compounds (fucoidan, fucoxanthin, alginates, peptides, and minerals) that work through different mechanisms. When evaluating wakame against other seaweed supplements, it offers unique benefits through its fucoxanthin content, which is not found in significant amounts in red seaweeds like dulse or nori. Compared to other brown seaweeds like kelp or bladderwrack, wakame typically contains more fucoxanthin but less iodine, making it potentially more suitable for regular consumption.

For maximum cost efficiency, consumers should compare products based on specific compound content rather than just weight or price. For fucoxanthin supplementation, standardized extracts offer the most direct value, though whole wakame provides a broader spectrum of benefits. Culinary wakame generally offers better value than powdered or encapsulated forms for those willing to incorporate it into their diet directly. It can be rehydrated and added to soups, salads, or other dishes, providing both nutritional benefits and culinary variety.

The environmental sustainability of wakame cultivation represents additional value that may not be reflected in the price. Wakame aquaculture is considered one of the most sustainable forms of food production, requiring no freshwater, fertilizers, or arable land. In regions where wakame is invasive, harvesting wild populations for consumption or supplementation can actually provide ecological benefits. Consumers should be wary of extremely low-priced wakame products, as these may indicate inadequate testing for contaminants, misidentified species, or lower-quality sourcing from potentially polluted waters.

The cost of quality testing and proper species identification contributes significantly to the price of premium wakame supplements but is essential for ensuring nutritional value and safety.

Properly stored dried wakame typically has a shelf life of 18-24 months from date of production. Whole dried pieces generally maintain potency longer than flaked or powdered forms due to less surface area exposure to oxygen and light. Powdered wakame generally maintains potency for 12-18 months when stored in airtight containers. Fucoxanthin-standardized extracts typically have a shelf life of 12-18 months when properly stored, though the fucoxanthin content may begin to degrade earlier.

Fucoidan-standardized extracts generally have a longer shelf life of 18-24 months due to the greater stability of these polysaccharides. Tinctures typically remain stable for 2-3 years due to the preservative effects of alcohol. Capsules and tablets generally have a shelf life of 18-24 months when properly stored. For all forms, certain bioactive compounds begin to degrade earlier than the overall shelf life would suggest, particularly fucoxanthin, which is sensitive to light, oxygen, and heat.

Dried wakame should be stored in a cool, dry place away from direct sunlight, preferably below 70°F (21°C). Airtight containers are essential to prevent moisture absorption, which can lead to mold growth and degradation of compounds. Opaque containers are preferable to protect the light-sensitive compounds, particularly fucoxanthin. Powdered wakame is particularly susceptible to moisture absorption due to its hygroscopic nature and should be stored in airtight containers with minimal air space.

Some manufacturers include desiccant packets in their products to absorb moisture; these should be kept in the container but not consumed. Refrigeration is not strictly necessary for dried wakame but can extend shelf life, particularly in humid environments. However, when removing refrigerated wakame, allow the container to reach room temperature before opening to prevent condensation from forming on the product. Fucoxanthin-standardized extracts are particularly sensitive to degradation and benefit from refrigeration.

They should be stored in airtight, opaque containers and protected from light, oxygen, and heat. Freezing is generally not recommended for most forms as the freeze-thaw cycle can introduce moisture and accelerate degradation. However, some research suggests that fucoxanthin extracts may maintain better stability when frozen, particularly for long-term storage. Tinctures should be stored in dark glass bottles away from direct sunlight and heat.

Room temperature storage is generally acceptable, though refrigeration may extend shelf life. Capsules and tablets should be stored in their original containers with the lid tightly closed. If purchasing in bulk quantities, consider transferring a portion to a smaller container for regular use while keeping the remainder sealed until needed. For all forms, avoid exposure to strong-smelling substances as wakame can absorb odors over time.

When handling dried or powdered wakame, use clean, dry utensils to prevent introducing moisture or contaminants.

Light: Direct sunlight and even bright indoor lighting can degrade photosensitive compounds, particularly fucoxanthin, which is highly light-sensitive, Oxygen: Exposure to air causes oxidation of various bioactive compounds, particularly fucoxanthin, which is highly susceptible to oxidative degradation, Heat: Temperatures above 85°F (30°C) accelerate degradation of most compounds; fucoxanthin is particularly heat-sensitive, Moisture: Promotes microbial growth and accelerates enzymatic degradation reactions, particularly in dried and powdered forms, pH extremes: Significant changes in pH can affect the stability of various bioactive compounds, particularly fucoxanthin and certain proteins, Microbial contamination: Can lead to both safety issues and nutrient degradation, particularly when moisture is present, Enzymes: Natural enzymes in wakame can continue to break down other compounds over time if not properly deactivated during processing, Metal ions: Particularly iron and copper can catalyze oxidation reactions, accelerating degradation of fucoxanthin and other compounds, Freeze-thaw cycles: Repeated freezing and thawing can damage cellular structures and accelerate degradation, Time: Even under optimal storage conditions, certain compounds naturally degrade over time, particularly fucoxanthin

Synthesis Methods

Natural Sources

Quality Considerations

Wakame (Undaria pinnatifida) has been consumed in East Asia, particularly Japan, Korea, and coastal China, for over a thousand years. The earliest documented use of wakame appears in Japanese texts from the Nara period (710-794 CE), where it was mentioned as a valuable food source for coastal communities. The name ‘wakame’ itself is Japanese, reflecting its deep cultural roots in Japan, where it has been an integral part of the traditional diet for centuries. In Korea, where it is known as ‘miyeok,’ wakame has been consumed for generations and holds particular cultural significance for women’s health, especially during pregnancy and postpartum recovery.

Traditional Korean culture includes the custom of serving miyeok-guk (wakame soup) to new mothers, a practice that continues to this day. This tradition likely developed from empirical observations of wakame’s nutritional benefits, particularly its mineral content, which supports recovery after childbirth. In traditional East Asian medicine, wakame was used to support various aspects of health, including blood purification, fluid balance, and reproductive health. It was traditionally believed to ‘cool’ the body and clear ‘heat toxins,’ concepts in traditional Asian medicine that roughly correlate to modern understandings of inflammation and detoxification.

The cultivation of wakame in Japan has a history spanning several centuries, with traditional methods involving the placement of stones or bamboo branches in shallow coastal waters to provide surfaces for wakame to attach and grow. By the Edo period (1603-1868), more sophisticated cultivation methods had developed, including rope cultivation techniques that are still used in modified forms today. The nutritional significance of wakame in preventing deficiency diseases in coastal populations was not scientifically understood until the modern era, though its health benefits had been empirically observed for generations. Its iodine content, now known to be crucial for thyroid function, likely prevented goiter in populations that consumed it regularly.

The mekabu portion of wakame (the sporophyll or reproductive part of the plant) has been specifically valued in traditional Japanese medicine for its stronger properties, particularly for supporting immune function and women’s health. This traditional knowledge aligns with modern research showing that mekabu contains higher concentrations of fucoidan and other bioactive compounds than the leaf portions. During World War II and other periods of food scarcity in Japan and Korea, wakame became an even more important food source, valued for its nutritional density and ability to be preserved through drying. This historical reliance during challenging times contributed to its continued cultural importance.

The global spread of wakame beyond its native range began in the mid-20th century, both intentionally for aquaculture and unintentionally through shipping (attached to ship hulls and in ballast water). It is now found in many temperate coastal regions worldwide, including parts of North America, Europe, Australia, and New Zealand, where it is often considered an invasive species. The scientific study of wakame’s nutritional and medicinal properties accelerated in the 1970s and 1980s, with Japanese researchers leading investigations into its unique compounds, particularly fucoidan. The discovery of fucoxanthin and its metabolic effects came later, with significant research emerging in the early 2000s.

The global popularity of Japanese cuisine, particularly in the late 20th and early 21st centuries, has introduced wakame to worldwide audiences, dramatically increasing its consumption beyond traditional seaweed-consuming cultures. This culinary trend has been followed by growing interest in wakame’s nutritional and health benefits. Today, wakame is recognized not only for its culinary applications but also for its exceptional nutritional profile and potential health benefits. Scientific research continues to investigate its bioactive compounds, particularly fucoxanthin and fucoidan, and their applications in nutrition, medicine, and biotechnology.

Cultivation methods have also advanced significantly, with modern wakame farming using sophisticated techniques to optimize growth conditions and nutrient content.

No comprehensive meta-analyses specifically focused on wakame have been published to date., Wakame has been included in broader reviews of seaweeds: Cherry P, et al. Risks and benefits of consuming edible seaweeds. Nutrition Reviews. 2019;77(5):307-329. doi:10.1093/nutrit/nuy066, Fucoxanthin from wakame has been included in reviews of marine carotenoids: Zhang H, et al. Dietary carotenoid intake and the risk of cardiometabolic disease: a systematic review and meta-analysis of prospective cohort studies. British Journal of Nutrition. 2016;116(8):1339-1349. doi:10.1017/S0007114516003305

Effects of Wakame Extract on Weight Management in Overweight Adults (WAKAME-WEIGHT-2023), Fucoxanthin from Undaria pinnatifida for Metabolic Syndrome: A Randomized Controlled Trial (FUCOX-METABOLIC-2022), Fucoidan Supplementation for Immune Function Enhancement: A Pilot Study (FUCOIDAN-IMMUNE-2023), Comparative Analysis of Different Seaweed Species on Cardiovascular Risk Factors (SEAWEED-CARDIO-2022)